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首页> 外文期刊>CyTA Journal of Food >Fermentation time and ethanol/water-based solvent system impacted in vitro ACE-inhibitory activity of the extract of Mao-tofu fermented by Mucor spp.
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Fermentation time and ethanol/water-based solvent system impacted in vitro ACE-inhibitory activity of the extract of Mao-tofu fermented by Mucor spp.

机译：发酵时间和乙醇/水基溶剂体系影响了 Mucor spp发酵毛豆腐提取物的体外 ACE抑制活性。

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摘要

Mao-tofu was fermented by Mucor spp. for 3-9 days. Soluble protein fractions were then extracted by three solvents with ethanol/water ratios of 2:8, 4:6 or 6:4 (v/v), respectively, under fixed weight-volume ratio of 3:10 (w/v). Analysis results showed that the longer fermentation time of Mao-tofu, the higher extraction yield or degree of hydrolysis (DH) of the protein fractions. The solvent with higher ethanol content trended to extract less protein fractions but lead them higher DH. When Mao-tofu was fermented for five days and extracted by the solvent with ethanol/water ratio of 6:4 (v/v), the extract exhibited the highest ACE-inhibitory activity in vitro. Amino acid composition analysis showed that the extract with higher activity contained more total hydrophobic amino acids or proline. Further hydrolysis of the extract by five proteases in vitro might damage or enhance its activity, depending on the extract hydrolyzed and the protease applied.
机译：毛豆腐由 Mucor 菌种发酵。持续3-9天。然后，在固定的体积体积比为3:10（w / v）下，分别用三种乙醇/水比例为2：8、4：6或6：4（v / v）的溶剂萃取可溶性蛋白级分。分析结果表明，毛豆腐的发酵时间越长，蛋白质级分的提取率或水解度（DH）越高。乙醇含量较高的溶剂倾向于提取较少的蛋白质馏分，但导致它们的DH较高。当将毛豆腐发酵五天并用乙醇/水比例为6：4（v / v）的溶剂提取时，提取物在体外显示出最高的ACE抑制活性。氨基酸组成分析表明，具有较高活性的提取物含有更多的总疏水氨基酸或脯氨酸。提取物被5种蛋白酶在体外进一步水解可能会损害或增强其活性，这取决于水解提取物和所用的蛋白酶。

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